Weeknights are busy. As a mom of two, I need dinners I can throw together without much prep and fuss because we have soccer and swimming and literacy night and any number of other events vying for our time. But just because we’re busy doesn’t mean we have to sacrifice eating healthy! These sheet pan sausage and mushrooms are a great way to eat well on a time crunch!
Before my keto days, we relied a lot on pasta and rice for nights we needed quick dinners. Prepackaged foods were a staple. Not great, but fast.
Now my nutritional needs are different, but my time crunch is the same. That’s why I love sheet pan dinners. They’re minimal prep, hands off to bake, and just one pan to clean!
Find More Sheet Pan Dinners Here!
Sheet Pan Sausage and Mushrooms
As far as prep goes, we just need to quarter some mushrooms (I use cremini mushrooms, but white mushrooms would work as well) and slice an onion. One small onion, or half a large.
How thinly you slice your onion will determine how soft they get in the oven. These stayed a little firm, so if you like them softer, slice them thinner.
What makes this dish shine is the flavors that come from this dressing. It’s super simple, but the blend of herbs plus the acidity of the vinegar makes for some addictive veggies I can’t stop nibbling.
Line a half-sheet pan with parchment paper. I have had these half-sheet pans for years, and they’re workhorses that have never let me down. Arrange your veggies alongside your sausages on your pan.
Let’s talk sausages.
First, it’s necessary to use fully cooked sausages here so they cook at the same rate as the mushrooms.
Second, sausages can vary wildly in terms of ingredients and carb counts. My favorite sausages are Teton Water Ranch sausages, which I find at Costco. Bratwurst or Polish sausage will work well here. They have 1 carb per link and don’t contain any nitrites or fillers or sugar, and are made with 100% grass-fed beef.
This post is in no way sponsored by Teton Water Ranch, I just really like them.
We’re butterflying the sausages for this meal, which means you’ll slice them lengthwise almost all the way through, but leaving them connected on one side.
Note: I’ve done this two different ways. The sausages brown ok placing them on the same sheet as the mushrooms, but they brown even better if they’re on their own sheet, due to the liquid from the vegetables. This involves dirtying an additional pan, so it’s up to you which you care about more. If you opt to bake them on separate pans, rotate halfway through cooking.
This dinner bakes in just 15-20 minutes, or until sausages and mushrooms have browned.
Serve alongside a simple salad for a quick and easy dinner for even the busiest weeknight. Just don’t start snacking on those mushrooms before they get to the table or you’ll never stop.
Not that I know anything about that. 😉
- 16 oz (450g) mushrooms, quartered
- 1 small yellow onion, sliced thin
- 2 Tbsp apple cider vinegar
- 2 Tbsp avocado or coconut oil
- 2 cloves garlic, grated or minced fine
- 1/4 tsp dried rosemary
- 1/4 dried thyme
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1/2 tsp dried marjoram
- 1/2 tsp dried parsley
- 1/2 tsp salt
- a few turns freshly ground pepper
- 4 fully-cooked sausages
- Preheat oven to 400°F (205°C)
- Line a half-sheet baking pan with parchment paper.
- Place onions and mushrooms in a medium mixing bowl.
- Combine vinegar, oil, herbs, salt, and pepper.
- Pour over onions and mushrooms.
- Split sausages in half almost through, leaving connected on one side.
- Arrange sausages and mushroom mixture on prepared sheet pan.
- Bake for 15-20 minutes, until sausages and mushrooms are nicely browned.
Sausages will brown more thoroughly if on a separate pan. If you prefer to cook them this way, rotate pans halfway through cooking.
Amount Per Serving: Calories: 290Total Fat: 23gSaturated Fat: 7.5gSodium: 788mgCarbohydrates: 8gNet Carbohydrates: 6.8gFiber: 1.2gSugar: 4gProtein: 13.2g